Ingredients with Measurements:
- 2 cups of corn kernels
- 1/2 cup of all-purpose flour
- 1/2 cup of bread crumbs
- 1 egg
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of turmeric
- 1/4 cup of vegetable oil
For the Peanut Sauce:
- 1/2 cup of peanut butter
- 1/4 cup of water
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1/4 teaspoon of red pepper flakes
Special equipment needed:
- Mixing bowl
- Frying pan
- Blender or food processor
Step-by-step instructions:
1. In a mixing bowl, combine the corn kernels, flour, bread crumbs, egg, garlic, salt, black pepper, coriander, cumin, and turmeric. Mix well.
2. Heat the vegetable oil in a frying pan over medium heat.
3. Take a small amount of the corn mixture and form it into a ball. Flatten it slightly to form a patty.
4. Place the patty in the frying pan and cook for 2-3 minutes on each side or until golden brown.
5. Repeat the process until all the corn mixture is used up.
6. For the peanut sauce, combine the peanut butter, water, soy sauce, honey, lime juice, and red pepper flakes in a blender or food processor. Blend until smooth.
7. Serve the perkedel jagung with the peanut sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Frying pan over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 34g
- Protein: 11g
Substitutions for ingredients:
- Corn kernels can be substituted with mashed potatoes or grated carrots.
- All-purpose flour can be substituted with cornstarch or rice flour.
- Bread crumbs can be substituted with panko or crushed crackers.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Peanut butter can be substituted with almond butter or cashew butter.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Lime juice can be substituted with lemon juice or rice vinegar.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped scallions or cilantro to the corn mixture for added flavor.
- Use different types of nut butter for the peanut sauce, such as almond or cashew butter.
- Add a splash of coconut milk to the peanut sauce for a creamier texture.
Tips and tricks:
- Make sure the frying pan is hot before adding the perkedel jagung to prevent sticking.
- Use a cookie scoop or ice cream scoop to portion out the corn mixture for even-sized patties.
- Serve the perkedel jagung with a side of steamed rice for a complete meal.
Storage instructions:
- Store any leftover perkedel jagung and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the perkedel jagung, place them in a preheated oven at 350°F for 5-10 minutes or until heated through.
- To reheat the peanut sauce, microwave it in 30-second intervals, stirring in between, until heated through.
Presentation ideas:
- Arrange the perkedel jagung on a platter and drizzle the peanut sauce over them.
- Garnish with chopped peanuts and cilantro for added texture and flavor.
Pairings:
- Serve with a side of steamed rice and a vegetable stir-fry for a complete meal.
- Pair with a cold beer or a glass of iced tea.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
- Noodle salad
Troubleshooting advice:
- If the perkedel jagung falls apart in the frying pan, add more flour or bread crumbs to the corn mixture to help bind it together.
- If the peanut sauce is too thick, add more water or lime juice to thin it out.
Food safety advice:
- Make sure the perkedel jagung is cooked through to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Perkedel jagung is a traditional Indonesian snack made with corn and spices. It is often served as a side dish or appetizer.
Flavor profiles:
- The perkedel jagung has a crispy exterior and a soft, savory interior with a hint of spice from the coriander, cumin, and turmeric.
- The peanut sauce is creamy, nutty, and slightly sweet with a kick of heat from the red pepper flakes.
Serving suggestions:
- Serve the perkedel jagung and peanut sauce as an appetizer or side dish for a party or gathering.
- Make a larger batch and serve as a main dish with a side of steamed rice and vegetables.
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Region: Indonesian